If you ask me, summer was made for tomatoes provencal – perfectly sweet tomatoes topped with Gruyere cheese, crusted with almond flour and fresh herbs.
As you read this, market stands are spilling over with heirloom tomatoes. Golden ones. Red ones streaked with green. Plump and purple tomatoes that look like they might burst when you pick them up.
Tomatoes – especially heirlooms – are beautiful. They also pack enough flavor to put this dish on repeat during tomato season. For a little slice of heaven, pair tomatoes provencal with Kale and Sundried Tomato Frittata .
- 6 tomatoes
- 2 scallions
- 2 cloves garlic
- 1/2 c Gruyere cheese
- 1 1/2 c almond flour
- 1 bunch fresh basil
- 1/8 c fresh parsley
- 1 tsp. thyme
- 1 tbsp. coarse sea salt
- 1 tsp. ground black pepper
- 1/4 c extra virgin olive oil
- Preheat the oven to 400F.
- Cut the tomatoes in half (parallel to the cutting board) and, with your fingers, scoop out the seeds and juice. Place the tomato halves, cut side up, in a baking dish.
- Mince the scallions and garlic. Grate the cheese. Chop the basil and parsley.
- In a bowl, combine the almond flour, scallions, basil, parsley, garlic, thyme, and salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the flour mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature.